Thousand Layer Apple Cake (Invisible Apple Cake)

60 mins
Serves 1
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Directions

  1. 1Peel, core, and slice 6 to 8 apples paper thin, about 1 to 2 millimeters, using a knife or mandolin.
  2. 2Peel, core, and slice 6 to 8 apples paper thin, about 1 to 2 millimeters, using a knife or mandolin.
  3. 3Peel, core, and slice 6 to 8 apples paper thin, about 1 to 2 millimeters, using a knife or mandolin.
  4. 4Add orange zest and fresh orange juice to the sliced apples and mix well so every slice is coated.
  5. 5Add orange zest and fresh orange juice to the sliced apples and mix well so every slice is coated.
  6. 6Add orange zest and fresh orange juice to the sliced apples and mix well so every slice is coated.
  7. 7For the batter, whisk eggs and caster sugar until pale and smooth.
  8. 8For the batter, whisk eggs and caster sugar until pale and smooth.
  9. 9For the batter, whisk eggs and caster sugar until pale and smooth.
  10. 10Add melted butter, milk, vanilla, cinnamon, and nutmeg to the egg mixture and whisk again.
  11. 11Add melted butter, milk, vanilla, cinnamon, and nutmeg to the egg mixture and whisk again.
  12. 12Add melted butter, milk, vanilla, cinnamon, and nutmeg to the egg mixture and whisk again.
  13. 13Add flour and mix until just combined; the batter will be very thin.
  14. 14Add flour and mix until just combined; the batter will be very thin.
  15. 15Add flour and mix until just combined; the batter will be very thin.
  16. 16Pour the batter over the apples and mix thoroughly so every slice is coated.
  17. 17Pour the batter over the apples and mix thoroughly so every slice is coated.
  18. 18Pour the batter over the apples and mix thoroughly so every slice is coated.
  19. 19Line a tin with parchment paper, leaving an overhang for easy lifting.
  20. 20Line a tin with parchment paper, leaving an overhang for easy lifting.
  21. 21Line a tin with parchment paper, leaving an overhang for easy lifting.
  22. 22Transfer the apples into the tin, layering them neatly or pressing them in naturally, packing them tightly.
  23. 23Transfer the apples into the tin, layering them neatly or pressing them in naturally, packing them tightly.
  24. 24Transfer the apples into the tin, layering them neatly or pressing them in naturally, packing them tightly.
  25. 25Pour over any remaining batter.
  26. 26Pour over any remaining batter.
  27. 27Pour over any remaining batter.
  28. 28Bake at 170° Celsius for about an hour.
  29. 29Bake at 170° Celsius for about an hour.
  30. 30Bake at 170° Celsius for about an hour.
  31. 31If the cake browns too quickly, loosely cover it with some foil.
  32. 32If the cake browns too quickly, loosely cover it with some foil.
  33. 33If the cake browns too quickly, loosely cover it with some foil.
  34. 34Once baked, cool for 15 minutes.
  35. 35Once baked, cool for 15 minutes.
  36. 36Once baked, cool for 15 minutes.
  37. 37Brush with warm apricot jam for a shine.
  38. 38Brush with warm apricot jam for a shine.
  39. 39Brush with warm apricot jam for a shine.
  40. 40Let it cool completely before lifting out.
  41. 41Let it cool completely before lifting out.
  42. 42Let it cool completely before lifting out.
  43. 43Slice, dust with icing sugar, and serve warm or at room temperature.
  44. 44Slice, dust with icing sugar, and serve warm or at room temperature.
  45. 45Slice, dust with icing sugar, and serve warm or at room temperature.

Ingredients

  • 6 x Apples (sweet, crisp, slightly tart varieties such as Pink Lady or Granny Smith)
  • 6 x Apples (sweet, crisp, slightly tart varieties such as Pink Lady or Granny Smith)
  • 6 x Apples (sweet, crisp, slightly tart varieties such as Pink Lady or Granny Smith)
  • 8 x Apples (sweet, crisp, slightly tart varieties such as Pink Lady or Granny Smith)
  • 8 x Apples (sweet, crisp, slightly tart varieties such as Pink Lady or Granny Smith)
  • 8 x Apples (sweet, crisp, slightly tart varieties such as Pink Lady or Granny Smith)
  • 1 x Orange (zest and juice)
  • 1 x Orange (zest and juice)
  • 1 x Orange (zest and juice)
  • 2 x Eggs
  • 2 x Eggs
  • 2 x Eggs
  • 70 g Caster Sugar
  • 70 g Caster Sugar
  • 70 g Caster Sugar
  • 30 g Melted Butter
  • 30 g Melted Butter
  • 30 g Melted Butter
  • 120 ml Milk
  • 120 ml Milk
  • 120 ml Milk
  • 1 tsp Vanilla Extract or Vanilla Bean Paste
  • 1 tsp Vanilla Extract or Vanilla Bean Paste
  • 1 tsp Vanilla Extract or Vanilla Bean Paste
  • 0.5 tsp Ground Cinnamon
  • 0.5 tsp Ground Cinnamon
  • 0.5 tsp Ground Cinnamon
  • 0.25 tsp Ground Nutmeg
  • 0.25 tsp Ground Nutmeg
  • 0.25 tsp Ground Nutmeg
  • 75 g Plain/All-Purpose Flour
  • 75 g Plain/All-Purpose Flour
  • 75 g Plain/All-Purpose Flour
  • Warm Apricot Jam (for glazing)
  • Warm Apricot Jam (for glazing)
  • Warm Apricot Jam (for glazing)
  • Icing Sugar (for dusting)
  • Icing Sugar (for dusting)
  • Icing Sugar (for dusting)

Equipment

knifemandolintinparchment paperfoil

Tips

  • If the cake is still too wet after the suggested baking time, lower the temperature and bake for longer to evaporate any moisture.
  • All apple varieties hold different amounts of moisture.